Ginger Nuts
From Miller's recipe book, 1947
Presented as published in 1947. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
No method was recorded for this recipe.
Nutrition per serving
1462Calories
25 gProtein
234 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories1462 kcal
Protein25 g
Carbohydrates234 g
Fiber0.4 g
Sugars57 g
Total Fat49 g
Saturated Fat8.1 g
Monounsaturated Fat21 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol0 mg
Sodium1188 mg
Potassium355 mg
Calcium49 mg
Iron13 mg
Magnesium67 mg
Phosphorus252 mg
Zinc1.7 mg
Copper0.4 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A464 mcg
Vitamin E8.7 mg
Vitamin K52 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate364 mcg
Choline8.1 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 6. The excerpt below is the record exactly as published.
GINGER NUTS 8 ozs. flour 2 ozs. margarine 2 ozs. sugar 1 teaspoonful ground ginger Pinch of spice + teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.